The signature move here is a crispy fried caper and lemon zest finish scattered over the pizza right before serving — it cuts through the deeply savory, jammy onions and briny anchovies with a pop of acid and crunch that no amount of fresh herbs could replicate. The crust is whole wheat sourdough, blistered and chewy underneath with a shatteringly crisp bottom, topped with silky slow-caramelized onions, a swoosh of tangy Greek yogurt as the gut-supporting base, and salty anchovy fillets that melt into the toppings as it bakes.
MAKE THE DOUGH (60–90 min ahead): In a medium bowl, combine the whole wheat flour, sourdough starter, warm water, salt, and 1 teaspoon olive oil. Mix with your fingers until a shaggy dough forms, then turn it out onto a clean surface and knead for 3–4 minutes until it comes together into a smooth, slightly tacky ball — it should spring back slowly when you press a finger into it. Place it back in the bowl, cover with a damp towel, and let it rest at room temperature for 60–90 minutes until puffy and noticeably softer (it won't double like a yeast dough, but you'll see visible relaxation and some bubbling).
CARAMELIZE THE ONIONS: While the dough rests, melt the butter in a small heavy skillet over medium-low heat. Add the sliced onions with a pinch of salt and stir to coat. Let them cook low and slow, stirring every 5–7 minutes, for 40–50 minutes total — they should gradually turn from white to golden to a deep amber-brown, and the bottom of the pan will develop a fond that smells sweet and nutty. In the last 2 minutes, add the balsamic vinegar and thyme; stir until the liquid evaporates and the onions are glossy. Remove from heat.
PREHEAT AND PREP: Place a heavy baking sheet or cast iron pan on the middle rack of your oven and preheat to 500°F (or as high as your oven goes). Let it heat for at least 20 minutes so it is screaming hot — this gives you a crispy bottom without a pizza stone.
SHAPE THE PIZZA: On a lightly floured surface, press and stretch the dough with your palms into a rough oval or circle about 9–10 inches across and 1/4 inch thick. It should feel elastic but pliable; if it keeps snapping back, let it rest 5 minutes and try again. Transfer to a piece of parchment paper.
TOP THE PIZZA: Spread the Greek yogurt over the dough in a thin, even layer, leaving a 1/2-inch border — it should be translucent-thin, just enough to coat. Scatter the caramelized onions evenly over the yogurt. Drape the 4 anchovy fillets across the top. Sprinkle the red pepper flakes.
BAKE: Slide the parchment with the pizza directly onto the preheated baking sheet in the oven. Bake for 10–13 minutes until the crust edges are deeply golden-brown and charred in spots, the bottom sounds hollow when tapped, and the anchovies have visibly melted and darkened at the edges.
FRY THE CAPERS: While the pizza bakes, heat 1 tablespoon of neutral oil in a very small skillet or saucepan over medium-high heat until it shimmers and a caper dropped in immediately sizzles aggressively. Add the remaining patted-dry capers all at once — they will sputter and pop, so stand back. Fry for 60–90 seconds, swirling the pan, until the capers have bloomed open and turned crispy and golden-brown. Remove with a spoon onto a paper towel. Immediately toss with the lemon zest.
FINISH AND SERVE: Toss the arugula with the lemon juice and a tiny pinch of salt until just barely wilted-looking from the acid. Pull the pizza from the oven, scatter the arugula over the top, then crown everything with the crispy fried capers and lemon zest. Slice and eat immediately while the contrast between the blistered hot crust and the fresh arugula is at its peak.
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